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Sweet Potato, Kale & Cashew Korma

This is a rich, hearty, vegan stew that I find perfect during crazy weather changes, like the one's we've been having in NYC! It's super easy to make and will satisfy anyone's palette. Give it a try and let me know how it goes.

For 3-4 people

Time: 1 hour

Ingredients:

1 tbsp coconut oil

1 medium sized yellow onion, finely chopped

4 garlic cloves, minced

1 tbsp grated ginger

1 can chopped tomatoes

2 tbsp curry powder

1 tsp Garam masala

1 can (400 ml) full fat coconut milk

1 medium sized sweet potato, diced

80g raw cashew nuts

80g kale, roughly chopped

salt, to taste

freshly ground Tellicherry pepper, to taste

To serve:

200g jasmine rice, cooked to package instructions

handful of fresh coriander

1-2 pieces of flatbread/naan bread

Method:

Heat the coconut oil in a heavy-bottomed pan. Add the onion, garlic and ginger and cook for 4-5 minutes. Add the chopped tomatoes, curry powder, Garam masala, coconut milk, sweet potato and cashew nuts and let simmer for 20 minutes. When the sweet potato is almost soft, add the kale and simmer for 10-15 more minutes. Season with salt and Tellicherry pepper and serve over jasmine rice and naan bread, topped with cilantro.